I just want to write a quick non-running-or-food post to announce that I’ve achieved one of my life goals this weekend: I wrote something that’s in the New York Times. It’s about my mom. Or her clothes. Really, it’s about me.
I took a couple days off from running because the inside of my right knee was bugging me. Nothing debilitating; just playing it safe. I’ve been doing a lot of extra stretching at work, a place where I sit at a desk for most of the day’s 8 or 9 hours. Some days the only time I get up to walk is to pee (which I do in the bathroom, not while I walk).
It’s been unseasonably warm ’round these parts, so what better time to post a good old chili recipe, am I right?! I love chili, and while I enjoy the recipe I’ve made for years, as soon as I saw this one, I knew I had to try it.
This one is called Buffalo Chickpea Chili and is courtesy of one of my favorite food bloggers, Chocolate Covered Katie. Lest you think this chili has chocolate, it does not. Only some of Katie’s creations are chocolate covered.
It was 49 degrees and foggy this morning, but I did it: I ran in my first sleeveless shirt of the season. I probably wouldn’t have if I hadn’t spent the last two days psyching myself up for it – normally it has to be well into the 50s for me to reveal my shoulders outdoors. But once I passed the two mile mark, I was glad I’d trusted my gut.
It’s been twelve hours since I ran this morning, and I’m finally getting around to writing about it. I had a bunch of stuff I wanted to get done today, including a whole lot of cooking. I spent much of today and yesterday cooking up two brand new recipes and I can’t wait to write about them. One is a buffalo chili and one is a sweet potato curry stew, and my freezer is now stocked to the max. If the apocalypse hits, at least I’ll be well-fed. And I’m not sharing. Should’ve cooked your own stockpile. Not my fault you didn’t.
Fourteen. A good number, if numbers can be good, and I think they can be. It’s the age I turned when I received a cassette tape of Belinda Carlisle’s Heaven on Earth as a birthday present. It’s also the number of miles I ran yesterday morning – my longest run to date.
Two days in a row of wet road running, but I’m excited that it seems to be getting warmer out. At least I was until I looked at the forecast for the next 48 hours: 3-5 inches of snow expected Saturday night. Chance of snow: 100%. Chance of me doing my long run Sunday morning: ???%.
I’m back, baby!
After seven excruciating, black-cloud-hovering days of not running, this morning, I ran. My plan was to do an easy 3 miles and see how it went. I wouldn’t push the pace, but instead take it slower than I normally do.
I have not run since last Tuesday. Today is Monday. This is the longest I’ve gone without running since, well, not that long ago. I was sick between Christmas and New Year’s of this past year – not sick enough to not lift weights (which I did), but too under the weather to move around quickly.
Superhero Muffins are THE runner’s food of the moment. Almost every runner whose blog I follow has made them, and I will NOT be left out in the cold. The recipe comes from Run Fast Eat Slow, a lovely cookbook written by elite runner & 2017 NYC Marathon champion Shalane Flanagan and chef & food writer Elyse Kopecky.
I bought this cookbook in late December with the hopes of not only learning how to cook food specifically for runners, but just learning how to cook… other stuff. I tend to cook the same things over and over, and I usually don’t grow tired of eating the same things over and over until I do, and then I immediately want to find ways to mix things up. So I bought the book.